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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Ingredients:
1 lb red snapper or 1 lb orange roughy fillet |
1 garlic clove, minced |
2 tablespoons butter or 2 tablespoons margarine |
7 teaspoons lime juice, divided |
1/4 teaspoon white pepper |
2 tablespoons reduced-fat sour cream |
2 tablespoons fat-free mayonnaise |
1 dash hot pepper sauce |
7 flour tortillas, warmed (8-inch) |
1 cup lettuce, shredded |
1 cup tomato, chopped |
Directions:
1. Remove skin from fish and cut into 1 cubes.
2. In a non-stick skillet, saute garlic in butter and 5 tablespoons of lime juice for approximately 30 seconds.
3. Add fish and pepper and cook for 6-8 minutes over medium heat or until fish flakes easily with fork.
4. In a small bowl, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice.
5. Place a spoonfull of fish on each tortilla and top with lettuce, tomato and sour cream sauce.
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